Fall Vegetable Soup
Number of servings : Prep time: Cooking time: Type of meal : | Soups | Soups Special diet : Ingredients
Number of servings :
Type of meal : | Soups | Soups
Special diet :
2 leeks, sliced thinly
2 carrots, peeled and diced
60 ml (1/4 cup) extra-virgin olive oil
1 small celeriac (celery root), trimmed, peeled and diced
8 Italian plum tomatoes, peeled, seeded and diced
30 ml (2 tbsp) tomato paste
15 ml (1 tbsp) fresh thyme
1 bay leaf
2 cans, 284 ml (10 oz) each beef stock
625 ml (2 1/2 cups) water
125 ml (1/2 cup) flat parsley, chopped finely
Salt and freshly ground pepper, to taste
Olive oil, to taste
Grated Parmesan, to taste
- In a soup pot, soften the leeks and carrots in the oil for 10 minutes.
- Add the celeriac, tomatoes, tomato paste, thyme, bay leaf, consommé, water, parsley, salt and pepper.
- Bring to a boil, reduce the heat, cover and simmer for 40 minutes.
- Serve in heated soup bowls, and pass the olive oil and Parmesan.
Imported on 2011-01-20 20:26:46 — Original ID:2533